French Cheeses

Undoubtedly, France's regions boast a majestic array of cheese unparalleled in shape, texture, and flavor. This country, about the size of the state of Texas, produces nearly 650 kinds of cheese. The French enjoy cheese as a course in a meal or a hearty snack when eaten with crusty bread.

"Fromage et pain est medecin au sain.
Bread and cheese is medicine for the well."
French Proverb

Brie with Herbs - The classic French cheese dressed up with herbs. Serve with a Syrah or Grenache wine.

Chaumes - Buttery, muenster-like cheese from the high mountain pastures in France of the same name. Try it with a Muscat or Beaujolais.

Clarines - A soft cow's milk cheese from the Franche-Comté region of France. Spread on a baguette for a piece of heaven, and enjoy with a glass of Beaujolais.

Comté Saint-Antoine - From the Jura region of the French Alps, this Gruyère-style cheese is arguably the most famous Comté. Made of raw cow’s milk, Comté Saint-Antoine is a specialty in the truest sense of the word. With its firm and supple texture, this cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity.

Delice De France - The pride of northern France's Normandy region. Bloomy rind - huge flavor. Serve with all Gamay and Pinot Noir reds as well as Burgundy's Clos Vougeot.

Port-Salut Port-Salut was originally invented by Trappist monks during the 19th century at the abbey of Notre-Dame du Port-du-Salut in Entrammes. The monks, many of whom had left France to escape persecution during the French Revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. A semi-soft cheese that is easily recognized by its orange rind, it is rather mild and sweet in flavor, with a smooth and velvety texture.

President Emmental - The Emmental cheese-making process is an old tradition, using pure cow’s milk and a maturation period of at least four months. This process allows the Emmental to develop into a mild, slightly nutty tasting cheese with cherry-sized “eyes”.

Raclette - Made from whole, unpasteurized cow's milk, Raclette is typically aged three to four months. Smoother than Gruyère, Raclette has a creamy and supple texture, with fruity undertones that intensify when melted.

Raw Milk Blue D'auvergne - Made from raw milk aged for 60 to 90 days, a rich, intense creamy blue from France. Serve with nice bottle of Piazzano Bianco Dell'empolese or port wine.

Raw Milk French Raclette - Aged 60 to 90 days, this is a beefy, full-flavored melting cheese. Pour melted cheese over boiled potatoes for a classic dish of the same name. Pair it with a Chardonnay wine or a stout or ale.

Société Roquefort - The Roquefort-Société Company has been making quality Roquefort since 1863. The secret of this great cheese lies in the aging cellars built in the 17th century. Made with fresh raw sheep’s milk, Société Roquefort has a fine milky-white paste veined with emerald green and a well-balanced flavor.